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Cajun Fettuccine

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  • 16 oz Fettuccine
  • 1/4 c Butter or margarine
  • 3 md Carrots; short thin strips
  • 1 lg Zucchini; short thin strips
  • 8 oz Shrimp; peeled and deveined
  • 8 oz Smoked sausage; 1/4-inch slices*
  • 1 c Half-and-half
  • 1 1/2 c Sargento fancy supreme shredded parmesan; divided cheese
  • 1 1/2 ts Cajun or creole seasoning -plus additional for garnish


Cook fettuccine according to package directions. Meanwhile, melt butter in 12-inch skillet over medium heat. Add carrots; cook 3 minutes, stirring occasionally. Add zucchini and shrimp; cook 5 minutes or until shrimp are opaque and vegetables are crisp-tender, stirring occasionally. Add sausage; cook 2 minutes, stirring occasionally. Add half-and-half, 3/4 cup Parmesan cheese and Cajun seasoning; heat through, stirring constantly. (Do not boil.) Drain pasta; return to pot. Add shrimp mixture; toss well. Transfer to serving platter; sprinkle with remaining Parmesan cheese and additional Cajun seasoning, if desired.
8 servings.
* For a spicier dish, use andouille (Cajun-style) sausage. Source: Emeril's Restaurant - New Orleans
Recipe by:, Recipes of America
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